Directions

For the rack of lamb: Place olive oil, rosemary, and garlic in an airtight bag, then add the rack of lamb and seal. Refrigerate the bag for 8 hours, or overnight, making sure to turn the bag several times in order to achieve the maximum saturation.

For the berbere crust: Preheat oven to 400 degrees F. In a small bowl, mix the berbere, Dijon mustard, egg yolk, and bread crumbs, then add enough red wine to make a paste. Refrigerate the paste until needed to prepare the crust.

Remove the rack of lamb from the bag and discard the marinade, then place the rack of lamb in a dry, heavy, 12-inch pan and sauté over high heat until it is very hot. Reduce the temperature to medium-high and brown the lamb one rack at a time for 3 minutes per side.

Transfer the rack of lamb to a large roasting pan, fat side up, then coat the fatty side with the berbere paste. Roast the lamb for approximately 18 to 20 minutes, or until a thermometer inserted into the center of the meat registers 125 degrees F. Transfer the rack of lamb to a cutting board and let it rest for 10 minutes.

For the berbere sauce: In a small saucepan over low heat, dry toast the berbere for 1 minute, until fragrant. Add the chicken stock and the red wine to the berbere, then increase the heat and bring to a boil until it reduces to a sauce. Remove the sauce from the heat and whisk in the butter slowly until incorporated.

To assemble and serve: Carve the rack of lamb into individual chops, and then fan the chops out from the center. Place a small amount of the berbere sauce around the plate, as well as in a sauciere.